Warm Garlic Breadsticks (Printable)
Warm, fluffy garlic breadsticks brushed with melted butter—ideal Italian appetizer or side.
# What You'll Need:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 2 teaspoons instant yeast
03 - 1 tablespoon granulated sugar
04 - 1 1/2 teaspoons kosher salt
05 - 1 1/4 cups warm water (110°F)
06 - 2 tablespoons olive oil
→ Garlic Butter Topping
07 - 3 tablespoons unsalted butter, melted
08 - 3 cloves garlic, finely minced
09 - 1 teaspoon dried parsley
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon salt
# How-To Steps:
01 - In a large mixing bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and kosher salt until evenly distributed.
02 - Pour the warm water (110°F) and olive oil into the dry mixture. Stir with a wooden spoon until a shaggy dough forms and no dry flour pockets remain.
03 - Turn the dough out onto a lightly floured work surface. Knead firmly for 6 to 8 minutes until the dough becomes smooth, supple, and springs back when gently pressed.
04 - Transfer the dough to a lightly oiled bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot for 45 to 60 minutes until doubled in volume.
05 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
06 - Gently punch down the risen dough to release excess gas. Divide into 12 equal portions. Roll each portion into a 7 to 8-inch rope, tapering the ends slightly, and arrange on the prepared baking sheet with 2 inches of space between each.
07 - Cover the shaped breadsticks loosely with a towel and let rest for 15 minutes until puffed and slightly risen.
08 - Bake on the center rack for 12 to 15 minutes until the tops are golden brown and the bottoms sound hollow when tapped.
09 - While the breadsticks bake, combine the melted unsalted butter, minced garlic, dried parsley, garlic powder, and salt in a small bowl. Mix until well blended.
10 - Remove the breadsticks from the oven and immediately brush generously with the garlic butter mixture using a pastry brush, coating each breadstick thoroughly. Serve warm.
# Expert Suggestions:
01 -
- They come together with pantry staples you probably already have, and the dough is shockingly forgiving even for beginners.
- That moment when you brush warm garlic butter over a just baked breadstick is pure kitchen magic that never gets old.
02 -
- I once tried rushing the rise time and ended up with dense little clubs instead of fluffy breadsticks. Patience during that first rise is everything.
- Adding the garlic butter while the breadsticks are piping hot is the trick that changes the game. The butter melts into the crust and creates a soft, flavorful exterior you cannot get any other way.
03 -
- Measure your flour by spooning it into the cup and leveling with a knife. Packed flour is the number one reason breadsticks turn out heavy and dry.
- Your dough should feel slightly tacky but not sticky enough to cling to your fingers. A tiny dusting of flour while kneading is fine, but resist the urge to add handfuls.